sweet potato spinach salad with puy lentils, oyster mushrooms & tahini dressing

this salad is easily my favorite this season so far. the flavors are amazing and well...sweet potatoes just make anything taste good!

how to:

•cook up 1 c dry puy lentils in 2 c bone broth until soft but not mushy.

•toss 2 cubed sweet potato in coconut oil, s & p and lay out onto a parchment lined baking sheet. bake in oven preheated to 400F until soft.

•"fry" 3 c chopped oyster mushrooms in coconut oil or ghee & a dash of coconut aminos. once wilted, toss with thyme, lemon juice and black pepper to taste.

•add spinach to a large bowl, top with lentils, cooked sweet potato & mushrooms and drizzle with tahini dressing:
3 T raw tahini
3 T lemon juice
2 T coconut aminos
pinch of chili powder
4 drops of stevia or 2 t pure maple syrup
mix well and toss with salad to coat. serve!

baobab lemon truffles

healthy, tart, and tasty! these are a perfect freezer snack to keep for when you need something on the go. 

have you ever used baobab? what is it? baobab powder comes from majestic Baobab Trees on organic reserves in Malawi. it has been treasured for centuries in Africa thanks to its brilliant health benefits! some of which are its high vitamin c content, combats acidity from coffee and soda, and helps you maintain a healthy energy balance! you can add it to many foods, but it is especially tasty in these raw bites!

ingredients
 


4 tbsp brown rice syrup 

1 tbsp baobab powder 

5 tbsp coconut oil

2½ cups unsweetened shredded coconut 

1½ cups soaked cashews 

juice of 1½ lemon 

zest of 1-2 lemons 

dash of raw vanilla bean powder (you can add cinnamon if you like as well) 

dash of pink salt 

1 cup extra shredded coconut for rolling truffles 

-soak raw cashews over night for 8-12 hours. add all ingredients to a food processor and blend on high until mixed well together and forms a paste. transfer mixture into a bowl. in a separate bowl, add the extra shredded coconut. roll each truffle in the palm of your hand and roll it into the coconut. place truffles once they are all done in freezer for at least 2 hours and enjoy!

oven pancakes

otherwise known as "german pancakes". 

i grew up on the very unhealthy version of these so i had to re-create so i could still enjoy this childhood favorite. 

imagine a perfect mix between a fluffy pancake and thick french toast, topped with fresh fruit and drizzled in pure maple... this dish is a must-have for quick breakfasts, dinners or after school snacks!

ingredients:

2 T ghee or coconut oil 

1 ripe banana 

5 organic cage free eggs

1/4 c almond flour

1/4 c arrowroot flour

1 c nut mylk of choice

3 T cinnamon

pinch of sea salt

-in an 8x8 glass baking dish, add ghee & set in oven. turn oven to heat to 425F. 

-add all other ingredients to a blender and blend until smooth & whipped. pour into dish with melted ghee & place back in oven for 20-25 minutes until golden and puffy. cool 5 minutes, slice & serve with your favorite toppings!